Crispy Chicken with Mango Teriyaki Sauce
over carrot rice with spicy cucumber saladCalories
:
702 kcalProtein
:
37.5g proteinTotal
:
30 minutesDifficulty
:
EasyHigh Protein
Allergens:
- Mosterd
- Soja
- Gluten
- Tarwe
- Ei
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Chicken breast
75 g
Jasmine rice
½ piece
Carrot
½ piece
Cucumber
¼ piece
Red chili pepper
½ piece
Lime
10 g
Mango chutney
(Contains: Mosterd)
25 g
Teriyaki sauce
(Contains: Soja)
½ sachet(s)
Sweet chili sauce
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
15 g
Sriracha mayo
(Contains: Mosterd, Soja, Ei)
Not included in your delivery
175 milliliters
Water for the rice
1 tablespoon
Sunflower oil
1 tablespoon
Flour
50 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2936 kJ
Calories702 kcal
Fat21.8 g
Saturated Fat2.6 g
Carbohydrate97.6 g
Sugar16 g
Dietary Fiber5.1 g
Protein37.5 g
Salt1.6 g
Potassium433 mg
Calcium53.9 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 220°C. Boil the water for the rice in a pot or saucepan (see pantry for amount).
- Grate the carrot.
- Transfer the rice and the carrot to the pot, then add a pinch of salt. Boil for 10 minutes, covered.
- Turn off the heat and allow to stand for another 10 minutes, still covered.
2
- Slice the cucumber and juice the lime.
- Deseed and finely chop the chili pepper*.
- In a large bowl, combine the cucumber with the sweet chili sauce, the chili pepper and half of the lime juice. Set aside until serving.
- Transfer the flour, the mayonnaise and the panko to three deep plates.
*Take care, this ingredient is spicy! Use as preferred.
3
- Coat the chicken first with the flour, then with the mayonnaise and finally with the panko.
- Heat a generous drizzle of sunflower oil in a large frying pan over medium-high heat. Fry the chicken for 2 minutes per side.
- Transfer the chicken to a parchment-lined baking sheet and bake in the oven for 12 - 14 minutes, or until done.
4
- Clean the frying pan, then add the teriyaki sauce, the mango chutney, the water for the sauce and the rest of the lime juice.
- Simmer for 1 - 2 minutes over medium heat, or until thickened and reduced.
- Serve the rice on plates with everything else alongside, then drizzle with the teriyaki sauce to finish.
